New Corn Chowder, Southern Style

Servings: 8
Ingredients:

4    Sprigs parsley
1    Leek
1/2    Carrot; cut lengthwise
1    Stalk celery; chopped
1/4    Bay leaf
1 pn Sage
1 pn Thyme
2    Thick slices bacon, diced
1 c  New corn pulp
1/2 c  Onion; chopped fine
1/2 c  Celery; chopped fine
4 c  Chicken broth
3/4 c  Raw potatoes; diced
1 1/2 c  Tomatoes; peeled and chopped
1 pn Cayenne pepper
1/2 c  Heavy cream
1 ts Cornstarch

‘The key to this delicious soup is to gently scrape the kernels off the
corn cob with a table fork so the skins remain on the cob, leaving you with
only the fresh pulp.’

Use a 12′ square of cheesecloth to make a bouquet garni of the first 7
ingredients and set aside. In a large saucepan over medium heat, first
soften the bacon, then add the corn, onions, and celery and saute until
tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and
the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour.
Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your
fingers, dissolve the cornstarch in heavy cream at room temperature. Add
cornstarch/cream mixture to soup and stir until heated through.

This recipe comes from the A. T. and S. F. RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin’s Press of
New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup